Gluten Free Vanilla Cake with Chocolate Buttercream is the perfect birthday cake for someone special that can't have gluten.
Preheat oven to 350°F. Line 2 round 8-inch pans with parchment paper and spray with non-stick cooking spray (I also spray underneath the paper). Set aside.
In a medium bowl, add all of the dry ingredients for the cake. Whisk together. Set aside.
In a large bowl, beat butter and sugar with an electric mixer until creamy. Gradually add the eggs (one at a time) with mixer on low, letting each egg combine with the butter and sugar before adding the next egg. Once all the eggs have been added, mix on medium for 15 seconds.
Measure almond milk and add the vanilla to your measuring cup. With mixer on low, alternate adding the dry ingredients and almond milk mixture. Once you've added all of the dry ingredients and milk, turn mixer up to medium and beat for 15 seconds or until batter is smooth and all of the ingredients are combined.
Pour batter into prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the middle of the cake comes out clean. Let cool.
In a large bowl, beat butter with an electric mixer on medium for 3 minutes. Turn down to low and gradually add the powdered sugar, cocoa powder and almond milk (add 4 tablespoons at first, then if it's too thick, add more). Once you've added all of the ingredients, continue mixing on low until everything is incorporated. Then turn mixer up to medium and beat for 3 minutes.
Fill and frost the cooled cakes with a thin layer of frosting. Pour remaining frosting into a large pastry bag fitted with a 104 tip. With the larger side of the petal almost touching the cake, pipe a vertical ruffle going up the side of the cake. Repeat with this same decoration right next to the one you just did and continue all the way around the cake.
Slice and serve. Store covered at room temperature for 24 hours or refrigerated for up to a week.